Thai Coconut Marry Me Chicken
A fragrant Thai-inspired Marry Me Chicken, featuring creamy coconut milk, fresh ginger, and hints of lime.
Ingredients
- •1.5 lbs Boneless, skinless chicken thighs
- •1 tablespoon Coconut oil or neutral oil
- •2 large, finely minced Shallots
- •4 cloves, minced Garlic
- •1 inch piece, grated or finely minced Fresh ginger
- •1-2 tablespoons (adjust to taste) Red curry paste
- •1 can (13.5 oz / 400ml) Full-fat coconut milk
- •0.5 cup Chicken broth
- •1.5 tablespoons Fish sauce
- •1 teaspoon Brown sugar or palm sugar
- •2-3 leaves, torn (optional, but recommended) Kaffir lime leaves
- •1 stalk, bruised (optional) Lemongrass stalk
- •0.5 medium, thinly sliced Red bell pepper
- •2 cups, packed Baby spinach
- •2 tablespoons (from 1 lime) Fresh lime juice
- •0.25 cup, chopped, for garnish Fresh cilantro
- •to taste for garnish (optional) Red chili slices
- •for serving Jasmine rice
Instructions
- 1.
Cut the chicken thighs into 1-inch bite-sized pieces. Season generously with salt and black pepper.
- 2.
Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and sear for 3-4 minutes until lightly browned on all sides. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside.
- 3.
Reduce the heat to medium. Add the minced shallots, garlic, and grated ginger to the same skillet. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened.
- 4.
Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
- 5.
Pour in the full-fat coconut milk and chicken broth. Add the fish sauce, brown sugar, torn kaffir lime leaves, and bruised lemongrass stalk (if using). Bring the mixture to a gentle simmer, stirring to combine all ingredients.
- 6.
Return the seared chicken pieces to the skillet. Reduce the heat to low, cover the skillet, and let it simmer gently for 10-15 minutes, or until the chicken is cooked through and tender.
- 7.
Add the thinly sliced red bell pepper to the skillet and cook for another 3-5 minutes, or until the pepper is slightly tender-crisp.
- 8.
Stir in the baby spinach until it wilts into the sauce, which usually takes about 1-2 minutes.
- 9.
Remove the skillet from the heat. Stir in the fresh lime juice. Carefully remove and discard the kaffir lime leaves and lemongrass stalk before serving.
- 10.
Garnish with fresh chopped cilantro and optional red chili slices. Serve hot over fluffy jasmine rice.
Tips
- 💡**Adjust Spice Level:** Start with 1 tablespoon of red curry paste for a mild-medium heat. Add more to taste if you prefer a spicier dish.
- 💡**For Authenticity:** Kaffir lime leaves and lemongrass add a distinct, aromatic Thai flavor. While optional, they are highly recommended for the best results. You can often find them in Asian grocery stores.
- 💡**Don't Overcook:** Chicken thighs are more forgiving than breasts, but avoid overcooking to keep them tender and juicy. The simmering time should be just enough for them to cook through.
- 💡**Balance Flavors:** Taste the sauce before serving and adjust as needed. A good Thai dish balances salty (fish sauce), sweet (sugar), sour (lime), and spicy (curry paste).
- 💡**Serving Suggestion:** This dish pairs perfectly with fragrant jasmine rice to soak up all the delicious, creamy sauce.
Recipe from TheCookbook.ai
Created by Shannon Williams